Bashkir Buckwheat and Mushroom Risotto (Башкирский гречневый ризотто с грибами)

Bashkir Buckwheat and Mushroom Risotto is a traditional dish from the Bashkir cuisine, known for its rich flavors and hearty ingredients.

Bashkir Buckwheat and Mushroom Risotto (Башкирский гречневый ризотто с грибами)

Ingredients

  • 2 cups buckwheat
  • 4 cups vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. In a large pan, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they are soft and translucent.
  2. Add the mushrooms to the pan and cook until they are golden brown.
  3. Stir in the buckwheat and cook for 2-3 minutes.
  4. Pour in the white wine and cook until it is absorbed.
  5. Gradually add the vegetable broth, 1/2 cup at a time, stirring frequently until the liquid is absorbed before adding more.
  6. Once the buckwheat is tender and creamy, stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
  7. Serve the Bashkir Buckwheat and Mushroom Risotto hot, garnished with additional Parmesan cheese if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
12g
Fat
15g

Supplies

Large pan Stirring spoon Measuring cups Measuring spoons

Tools

Chef's knife Cutting board Grater

Serving suggestions

Serve the Bashkir Buckwheat and Mushroom Risotto with a side of fresh salad and crusty bread.

Tips & tricks

For a richer flavor, you can use a mix of different mushroom varieties such as shiitake, oyster, and porcini.

Cost

$15